The Best Summer Time Tofu Scramble - Vegan Recipe

Name: The Best Summer Time Tofu Scramble - Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons safflower oil; 1 tablespoon dried onion flakes; sea salt; black pepper; 12 medium zucchini (green); 12 medium yellow squash; 12 medium carrot; 1 garlic clove; 5 -6 ounces tofu (1/2 oackage); 1 tablespoon soy sauce (Shoyu); 1 slice sun-dried tomato; fresh spinach (about 2 small to medium bunches)

Servings: persons

2 tablespoons safflower oil
1 tablespoon dried onion flakes
sea salt
black pepper
12 medium zucchini (green)
12 medium yellow squash
12 medium carrot
1 garlic clove
5 -6 ounces tofu (1/2 oackage)
1 tablespoon soy sauce (Shoyu)
1 slice sun-dried tomato
fresh spinach (about 2 small to medium bunches)

1
heat oil in pan with onion(I reconstituted organic dry minced), salt and pepper over medium heat.
2
While heating, chop up zucchini and squash, toss in pan with onioin and S & P mix.
3
Cut the 1/2 carrot in half, shred one part and chop the other, toss in pan.
4
Stir a little to make sure nothing is sticking.
5
In ICE COLD water liven up your spinach -- if it's wilted a bit, don't worry (mine was wilted too), it will become crisp in ICE COLD water, not to mention clean it up too!
6
Grab your garlic clove and grate it into the pan -- go ahead toss the end in there too!
7
Grab that piece of sun-dried tomato, put it in a cup of water and micro it for about 30-45 secs -- make it easier to cut and --
8
At this time use some, just a bit, of water from softening the tomato to loosen up your pan -- adds great flavor and your not wasting perfectly good water!
9
Chop up tomato and toss that in the pan too.
10
Have your Tofu pressed of water and ready.
11
Crumble up the tofu and put in the center of pan.
12
Add Nutritional Yeast (I used about 2 1/2 tbsp -- I like the cheesy texture).
13
Let sit for about 3-5 min, then stir up for Nut.
14
yeast to mix in really good.
15
Add 1-3 tsp of Shoyu sauce.
16
Continue to cook for about 5 minute.
17
Run your knife into spinach for a coarse chop, if you want the stems in that is fine (I left a few in myself).
18
Put the spinach in on top of everything and cover for 2-5 minutes -- it will steam it a bit -- you will be surprised how crisp it stays after having ICED it.
19
Stir up just prior to serving.
20
Enjoy!

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons safflower oil, 1 tablespoon dried onion flakes, sea salt, black pepper, and more.

Yes, The Best Summer Time Tofu Scramble - Vegan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Best Summer Time Tofu Scramble - Vegan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions